On 10/4/09 11:53, in article
, "Rusty_Hinge"
wrote:

The message
from Sacha contains these words:

I can imagine the reaction of 'our' rooks now. "Yummie! Parakeets"

I rather think not.

Well, I've seen them mobbing a buzzard!

--
Sacha
http://www.hillhousenursery.com
South Devon
Exotic plants, shrubs & perennials online

Stewart Robert Hinsley wrote:
In message ,
Rusty_Hinge writes
The message
from "Ophelia" contains these words:

If Stewart Robert Hinsley's scollops are the same as the ones I had
at home,
they were potatoes slices from across the err potato. (if you see
what I mean)

And fried in batter.

That's what I thought I remembered, but it's over 30 years since I've
eaten potatoes prepared as scallops.

We can get them at our local chippy here in Scotland

I've never known a lot like you for drifting threads :-)

1) Oysters, raw yuk, best use, a couple put in a steak and kidney pudding.

2) Salsify, superb root veggie, shame it's not readily available in shops. Some people allow it to grow for 2 years before harvesting it. It has very pretty purple flowers which look good in a boarder. Cooking it there seems to be 2 schools of thought, one is that you skin it then cook it, ignoring the fact that the white milky liquid ouses out and you loose it or you boil it and then skin it which is the way I prefer to do it.

In message , Stewart Robert Hinsley
writes
In message ,
Rusty_Hinge writes
The message
from "Ophelia" contains these words:

If Stewart Robert Hinsley's scollops are the same as the ones I had at
home,
they were potatoes slices from across the err potato. (if you see what I
mean)

And fried in batter.

That's what I thought I remembered, but it's over 30 years since I've
eaten potatoes prepared as scallops.

Morrisons sell an approximation, ready to oven bake.
Not like genuine deep-fried scallops though...
--
Gordon H
Remove "invalid" to reply

I have always used the second methid to cook the roots - far less effort [apart from burnt fingers], scoring them all the way down the root and then slipping the skin off before chopping the root into sections.

The message
from Granity contains these words:
'Ophelia[_4_ Wrote:
;838038']Stewart Robert Hinsley wrote:-
In message ,
Rusty_Hinge writes-
One of the few molluscs I like - along ith scollops, (SCollops, I
said!), octopus and squid.-

Where I come from, scollops is a way of preparing potatoes.-

And mine

I've never known a lot like you for drifting threads :-)

Visit the Shed then - like, Fred drift is de rigger geez, innit.

1) Oysters, raw yuk, best use, a couple put in a steak and kidney
pudding.

Certainly a fair comment.

2) Salsify, superb root veggie, shame it's not readily available in
shops. Some people allow it to grow for 2 years before harvesting it.
It has very pretty purple flowers which look good in a boarder.

Planted per rectum I presume?

Cooking
it there seems to be 2 schools of thought, one is that you skin it then
cook it, ignoring the fact that the white milky liquid ouses out

Rivers of it?

and
you loose it

Ah, now I undestand how it got into the boarder...

or you boil it and then skin it which is the way I prefer
to do it.

--
Rusty
Growing old is mandatory; growing up is optional.
Direct reply to: horrid dot squeak snailything zetnet point co period uk

Rusty_Hinge wrote:
The message
from Granity contains these
words:
'Ophelia[_4_ Wrote:
;838038']Stewart Robert Hinsley wrote:-
In message ,
Rusty_Hinge writes-
One of the few molluscs I like - along ith scollops, (SCollops, I
said!), octopus and squid.-

Where I come from, scollops is a way of preparing potatoes.-

And mine

I've never known a lot like you for drifting threads :-)

Visit the Shed then - like, Fred drift is de rigger geez, innit.

1) Oysters, raw yuk, best use, a couple put in a steak and kidney
pudding.

Certainly a fair comment.

2) Salsify, superb root veggie, shame it's not readily available in
shops. Some people allow it to grow for 2 years before harvesting it.
It has very pretty purple flowers which look good in a boarder.

Planted per rectum I presume?

roflmao




Cooking
it there seems to be 2 schools of thought, one is that you skin it
then cook it, ignoring the fact that the white milky liquid ouses out

Rivers of it?

and
you loose it

Ah, now I undestand how it got into the boarder...

or you boil it and then skin it which is the way I prefer
to do it.